Vegan Coconut Butternut Squash Soup (recipe)

Here’s another healthy recipe just in time for the holidays, courtesy of Jenn Adams of Fresh Thymes Café in Wilmington. Enjoy!

1 tablespoon coconut oil
1/2 cup thinly sliced shallots
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
2 cups water
1/2 cup coconut milk
1 teaspoon Celtic sea salt
1/4 teaspoon cayenne pepper
1 medium butternut squash, peeled and cubed
1 lime, juiced
Cilantro leaves (optional)

1. Heat a large heavy saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until softened, stirring occasionally. Add garlic and ginger; sauté 1 minute. Add 2 cups water, coconut milk, salt, red pepper, and chopped squash; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.
2. Allow squash mixture to cool and place mixture in a blender. Blend until smooth. Stir in lime juice. Garnish with cilantro leaves, if desired.

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